Old-Fashioned Pot Roast Recipe

Old-Fashioned Pot Roast Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota

This recipe is:

Contest Winning

[X]

Rate Old-Fashioned Pot Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Old-Fashioned Pot Roast Recipe

Prep: 15 min. Bake: 3 hours

Yield: 8 Servings

15 180 195

Ingredients

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

Directions

Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours.
Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 338 calories, 6 g fat (2 g saturated fat), 78 mg cholesterol, 982 mg sodium, 36 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Old-Fashioned Pot Roast in Country Woman September/October 1998, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Old-Fashioned Pot Roast

Old-Fashioned Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Oct. 03, 2009 by terri_tschetter

My whole family loves this recipe. We have it a couple times a month once fall and winter hit. The flavor is awesome and the leftovers reheat really well.

Terri

Reviewed on Oct. 08, 2008 by suriel

Super simple and super yummy!